The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 9, 2009
I've made other version of this type of recipe and always keep coming back to this one. It's the best one I've tasted. I make it all the time and my family and friends love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Sep. 15, 2009
I learned to make Bulgogi when we were stationed at Camp Humphreys back in the 80's and have been making ever since. Had never tried it with the pear juice before. I did add carrots as this is how I have always had it. Yum-my!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Sep. 11, 2009
Yum! Made this tonight with jasmine rice and loved it. I did also use half the soy sauce (light) and double the pineapple juice. Cooked it with the broiler and reduced the leftover marinade for a little sauce. Will definitely make this again soon... I'm only giving it 4 stars because I modified it. As modified, I thought it was a 5!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.24 star rating.
Reviewed: May 6, 2009
I tend to follow recipe instructions pretty closely when I first make a dish. Big mistake this time. The recipe instructions didn't say to do so, but if you're going to make this dish - remove the meat from the marinade and drain well before cooking. I assumed, that as it didn't say to remove from the marinade, that the liquid was going to make a sauce. Well it did alright. Even though I didn't use anywhere near all the marinade, the dish still tasted like pure salt. I'll try one of the other Bulgogi recipes on this site before I ever try this again.
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Cooking Level: Expert

Living In: Milton, Ontario, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 7, 2009
Almost inedible for me, too much soy sauce which means too salty. :(
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Home Town: Crestview, Florida, USA
Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 17, 2009
Very good loved it, made my own little tweeks with what I had at home and also took suggestions from other people with using pineapple.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 13, 2008
I used pork for this and it was still really good. I also added green bell pepper and 1 tsp. chile garlic sauce. However, when I was cooking it, the pork got really tough and chewy. Maybe I will cook it for a shorter time if I make it again.
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Photo by Sarah :)

Cooking Level: Intermediate

Living In: Amarillo, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 13, 2008
I spent a year in Korea back when I was in the Army in the '70s. While there I purchased a Korean Recipe book and perfected making Bulgogi. Along the way I lost the cook book.. This recipe is nearly a perfect reproduction, and may actually be better than what I remember.. Like others have mentioned, I also used pineapple juice... The only change I would make is to reduce the amount of pepper by about 30% or so... But...thanks, this was great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Sep. 23, 2008
Very tasty, marinated for 2 days, and then cooked it on the grill.
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Home Town: Renton, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Aug. 3, 2008
VERY flavorful.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Jul. 21, 2008
Definitely should lower the amount of soy sauce. Also, if you don't have pear juice on hand, my mom purees kiwis or adds sprite for sweetness.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: May 11, 2008
Unbelievable! If you want a taste of paradise, try this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
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Reviewed: Feb. 11, 2008
Very good, smells wonderful! I needed something to go with a soba salad (from this site also), and finally decided to try this. It's been in my list of favorites for a while. After reading and comparing reviews, I doubled mine as this: 3/4 Cup lite soy sauce, 2 Cups pear juice, 6 Tbl white sugar, 4 Tbl minced garlic, 2 Tbl sesame oil, 2 tsp. sesame seeds (toasted), 1/4 tsp black pepper, 2 pound thinly sliced rump roast, green onions and carrots. I marinated for 3 hrs. (to easily thinly slice the meat, freeze for about 2 hrs) I made a reduction from the leftover marinade, and served it with some jasmine rice. Next time, I'll tenderize the meat, to make it more soft.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 10, 2008
Very Flavorful
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 9, 2008
Accidently added an entire cup of sugar but still came out tasty. I used low sodium soy sauce and used the pears from the canned pears that I used for the juice as part of the marinade. Very tasty and kids really liked it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 3, 2008
This was very good but not quite what I was looking for. We love bulgogi from a restaurant in Reno and that is what I'm searching for. So, the search goes on however, I will be making this again....just wouldnt call it bulgogi. I followed the recipe exactly...well almost. I decided to pan fry the meat so I added all the meat and all the marinade to the pan, cooked it until the meat was done and the marinade boiled down some then added a little cornstarch to thicken it up. We love sauce. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 24, 2008
we did love this recipe. It was really good.
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Photo by Elaine

Cooking Level: Intermediate

Home Town: Lutz, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 22, 2008
This was okay, but too much like regular terriyaki. I even halfed the soy sauce. Not like what I had in Korea.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 23, 2007
Very, very good. It has been several years since I last enjoyed eating at a Korean restaurant, but this definitely brought back fond memories. It tasted just as I remembered. I did take the advice of others and halved the amount of soy sauce and doubled the amount of pear juice. Overall an excellent recipe.
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Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 15, 2007
Excellent recipe - and the pear juice makes it authentic! Yum.
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